The Queen of All Puddings from The Picayune's Creole Cook Book by The Times Picayune Publishing Comp
Soak the bread crumbs in water for about an hour. Then squeeze thoroughly. Beat the yolks of the eggs and the sugar very light, and then add the milk and the bread crumbs, beating all light. Add th...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Ingredients
- A Pint of Bread Crumbs
- 4 Tablespoonfuls of Powdered White Sugar
- A Quart of Milk
- A Cupful of Sugar
- 4 Eggs
- 2 Tablespoonfuls of Butter
- The Grated Zest of Half a Lemon
- ½ Pint of Seeded Currants
- ½ Pint of Raisins
- A Currant Jelly
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Bread Pudding from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Corn Pudding from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Apple Meringue Pudding from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Doughnuts from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Peach Batter Pudding from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Queen of Puddings from The Times Cookery Book by Katie Stewart
app.ckbk.com
The Picayune Cake from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
app.ckbk.com
Queen of puddings | MummyPages.uk
mummypages.co.uk